This week on The Farm Report, host Erin Fairbanks keeps on with her series exploring the meat industry in collaboration with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Talking with Mary McCarthy, Director of Operations at Heritage Foods USA about their involvement with Slow Meat and explains that Heritage Foods USA is a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry, and celebrates healthy animals of sound genetics that have been treated humanely and allowed to pursue their natural instincts. Mary elaborates that there are dozens of varieties of cows, pigs, sheep, goats, chickens, ducks, geese, and turkeys. Each type looks different, acts different, tastes different, and comes from a different agricultural tradition, but from the perspective of the boardroom, there is little incentive to raise these beasts, even though many of them are renowned for their taste. Ultimately, we have to keep rare and heritage breeds viable by creating an active market for them. In the second half of the show, co-producer for this particular series, Megan Larmer, joins Erin in studio. She is the Associate Director of Strategic Initiation at Slow Food USA and recaps how she came to be involved in the meat realm and dishes out exciting appearances and panels to expect from Slow Meat 2015. This program was brought to you by Bonnie Plants.

"If we can get back to some of these rare breeds I think traditional farming practices of the grazing and the pasture raising will come off a lot better because the animals can do it better than if you stick with the modern breeds on old practices - that doesn't work very well." [4:34]

--Mary McCarthy on The Farm Report

"We [Slow Food] work to coordinate the various chapters and members, chefs and farmers that are working toward a world in which all people have access to food that is good, clean, and fair." [23:45]

This week on The Morning After, hosts Sari and Jessie welcome from Pearl & Ash restaurant, general manager Branden McRill and wine director Patrick Cappiello. Starting off the show with a 'Currant' Food Affair, the duo bring up hot topics that have made recent headlines, including thoughts on the ALS Ice Bucket Challenge. After the break, Branden and Patrick share how they came to team up and have a hand in creating Pearl & Ash. Set in a challenging location in New York City, Patrick mentions how the restaurant pioneered the area but also that the neighborhood adds to the charm of Pearl & Ash. The guys explain that Pearl & Ash prides itself in its staff as well as its social media presence, both of which help to make customers feel like family once they walk in the door. At the tail end of show, Sari and Jessie point out the guys' love of danger, also known as sabering champagne, which perfectly leads to the first ever The Morning After Quiz! This program was brought to you by Heritage Foods USA.

"The philosophy to me with the wine program was that I want people to be able to come to the restaurant no matter who they are, no matter what their wine experience is, what their budget is, no matter what their particular desire that evening is, to be able to have many bottles that are enticing to them. [21:47]

--Patrick Cappiello on The Morning After

"I also think that you can take the methodology of the wine list and extrapolate it across the entirety of the restaurant to say that it is about the approachability and access." [23:39]

Water is one of the most important issues in the world right now. Access, supply, regulation, law... H20 is central in almost every agricultural conversation. Today on What Doesn't Kill You, Katy Keiffer is joined by Brooke Barton, senior director of Ceres’ water program, directing the organization’s research and engagement with investors and corporations on the financial risks and opportunities related to water scarcity and quality. Brooke specializes in analyzing how large food and beverage companies are addressing water risks in their operations and agricultural supply chains. She is the author and co-author of numerous reports, including Feeding Ourselves Thirsty: How the Food Sector is Managing Global Water Risks, The Ceres Aqua Gauge: A Framework for 21st Century Water Risk Management, and Water & Climate Risks Facing U.S. Corn Production.. This program was brought to you by Cain Vineyard & Winery

"You can't talk about agriculture without talking about water supply, water regulation and water law. The conversation is painfully lacking." [02:00]

"There should be no election where people don't scrutinize the polling history of their wanna be elected representative on issues of environmentalism and social justice." 42:00